Potato Gnocchi with Spinach and Yellow Squash

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons bottled garlic minced
• 0.3 cup milk fat-free
• 1 tablespoon olive oil 
• 1 pound vacuum-packed potato gnocchi (such as Ferrara)
• 2 ounces sharp provolone cheese smoked shredded grated
• 0.1 teaspoon salt 
• 10 ounce pkt spinach fresh
• 1  baby squash yellow thinly sliced quartered

Equipment

• frying pan

Directions

1. Cook gnocchi in boiling water according to package directions.
2. While gnocchi cooks, heat oil in a large skillet over medium heat.
3. Add squash; saut 4 minutes or until crisp-tender.
4. Add garlic; saut 1 minute.
5. Add spinach; cover and cook 2 minutes or just until spinach wilts. Reduce heat to low; stir in milk, pepper, and salt.
6. Add gnocchi and cheese; stir gently.
7. Serve immediately.